How to Pair Cinnamon with Wine

Cinnamon is a familiar household spice, but we'll show you how to pair it with wine in many unexpected ways.

By Nils Bernstein

Photo by Marcus Nilsson

The scent of cinnamon evokes home, hearth and holidays, with a spicy edge. As writer Vanna Bonta said, “cinnamon bites and kisses simultaneously.”

Cinnamon lends subtle warmth and complexity to many dishes. Though it’s associated with sweets here in America, it’s used in savory applications around the world, from Mexican mole sauces and Moroccan tagines to Middle Eastern pilafs and Greekmoussaka. It’s also a key ingredient in Chinese five-spice and some Indian curries. Add a pinch to Bolognese sauce, roasted root vegetables, ratatouille, chicken soup, meat stews or burgers.

Most cinnamons in the U.S., including those labeled Korintje, Vietnamese or Saigon, are the cassia variety of the Cinnamomum genus. The Ceylon variety is more common in other parts of the world, sometimes called “true cinnamon.” It has a thin, flaky texture and a more delicate, floral flavor. Look for it in Mexican markets (labeled canela) or online.

Fun facts about cinnamon

The word cinnamon comes from the Greek kinnámōmon, which means “sweet wood.”

Cinnamon has powerful antibacterial and antifungal properties. It’s been used in traditional medicine for thousands of years.

During the Roman Empire, cinnamon was said to be 15 times more valuable by weight than silver.

Pair It

Cinnamon has an affinity for fruit, especially in savory dishes like lamb burgers or a lamb tagine, says Diane Gross, co-owner of Cork Wine Bar and Market in Washington, D.C.

“Brighter red fruit and berry notes enhance the spice, but keep away bitter notes,” she says. “Beaujolais has notes of cherry, pomegranate and red apple that pair well with cinnamon. With darker blackberry fruit, Syrah also has a savory quality that complements warm spices.”

A fan of sweet wines, sour beers, and old-school Rioja, Bernstein is an exhaustive traveler in search of new and unsung chefs and restaurants, innovative wine and food pairings, and eating and drinking at the source. In addition to Wine Enthusiast, Bernstein has written for Bon Appetit, Men’s Journal, New York Times, Men’s Fitness, Hemispheres, and Kinfolk, among others.